Casseroles deliver comfort in every bite. Most come together in a single pan, which keeps cleanup simple. Layers of hearty ingredients bake into a warm, satisfying dish. And the best part? Those leftovers can carry you through the week.
In an interview with SheKnows, Melissa Joan Hart shared her go-to casserole recipe, offering a fresh spin on a classic: lasagna.
“I’m actually really good at making large portions of food like casseroles,” she told the outlet. “My specialty is lasagna.” Instead of sticking with a traditional version or sauces like pesto or Alfredo, she tends to make a vegetarian version, swapping pasta for thin slices of zucchini.
She often prepares more than one at a time, sliding “one in the oven and one in the freezer for later.” These meals win a regular spot in her rotation because they come together “quick.”
On a busy weeknight without much energy to plan dinner, I gave Hart’s zucchini lasagna roll-ups recipe a try. Here’s how to make it, along with my honest take and a few tips to help you pull it off in your own kitchen.
How To Make Melissa Joan Hart’s Zucchini Casserole Recipe
Ashia Aubourg
Preheat the oven to 350 degrees F. Slice four medium zucchinis lengthwise into 1/2-inch strips to form “noodles,” trimming and discarding the ends. Brush both sides with olive oil and season with salt and pepper. Arrange on a baking sheet and bake for 10 to 15 minutes, until pliable enough to roll.
Heat a small saucepan over medium-low heat. Add 1 tablespoon of olive oil and 2 minced garlic cloves; sauté for 2 to 3 minutes. Stir in one 28-ounce can of crushed tomatoes, 1 tablespoon of chopped fresh basil, 1/2 teaspoon of fresh thyme, 1 bay leaf, and salt and pepper to taste. Simmer for 8 to 10 minutes; remove and discard the bay leaf.
In a large bowl, combine 18 ounces of ricotta or cottage cheese, 1 egg, 2 tablespoons of chopped fresh parsley, 2 tablespoons of chopped fresh basil, 1 cup of shredded mozzarella, 1/4 cup of grated Parmesan, 1/2 cup of finely chopped spinach or kale, 1/4 cup of shredded carrots, and 1 cup of chopped red bell pepper.
Pat the zucchini slices dry. Spread about 1 tablespoon of the cheese mixture over each slice, roll tightly, and arrange seam-side down in a baking dish.
Increase the oven temperature to 400 degrees F. Spoon 1 1/2 cups of tomato sauce over the rolls, sprinkle with additional cheese, and bake 15 to 20 minutes, until the cheese melts and bubbles.
Tips for Cooking Melissa Joan Hart’s Zucchini Lasagna
Ashia Aubourg
While preparing Hart’s lasagna, I struggled to slice the zucchini into even strips. A mandoline would have streamlined the process, but using a knife made it difficult to cut out consistent 1/2-inch slices. Many pieces turned out too thick or too thin, so I skipped the roll-up method and assembled the dish as a layered casserole instead.
That switch paid off. The zucchini stayed tender and juicy, the sauce delivered plenty of flavor, and each bite offered a satisfying layer of melted cheese.
If you plan to make this recipe at home, read on below for some helpful tips to keep in mind.
- Use a mandoline. Skip the struggle and reach for a mandoline to get even, 1/2-inch slices quickly (and safely!). If you prefer not to make roll-ups, cut the zucchini into strips or rounds and layer the ingredients like a classic lasagna instead.
- Get creative with the add-ins. Boost the heartiness by browning ground beef, sausage, or turkey, and stirring it into the tomato sauce. That extra protein will add rich and savory flavors.
- Swap the vegetables. Try thin slices of butternut squash or sweet potatoes for a twist on zucchini or add mushrooms into the mix. Each option brings a slightly sweeter flavor and hearty texture while still delivering plenty of comfort.